Chia-Enhanced Cottage Cheese Pizza Crust
A protein-packed pizza crust made with cottage cheese and chia seeds that's perfect for perimenopause. Delivers 28g protein per serving while satisfying comfort food cravings with hormone-supporting ingredients.
Ingredients
For the Crust:
- 1 cup full-fat cottage cheese 4% milkfat- use lactose free as needed
- 2 tablespoons chia seeds ground
- ½ cup almond flour
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Toppings:
- ½ cup sugar-free marinara sauce
- 1 cup part-skim mozzarella cheese shredded
- ¼ cup fresh basil leaves
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- Optional: cherry tomatoes bell peppers, mushrooms, arugula
Instructions
- Make the Crust:
- Preheat your oven to 425°F (220°C). Line a large baking sheet or pizza stone with parchment paper.
- Prep the cottage cheese - This step is crucial! In a food processor or blender, pulse cottage cheese until completely smooth and creamy. Any lumps will create weak spots in your crust.
- Grind those chia seeds - Use a spice grinder or small food processor to grind chia seeds into a fine powder. This helps them blend seamlessly into the dough.
- Mix the dry ingredients - In a large bowl, whisk together ground chia seeds, almond flour, garlic powder, Italian seasoning, salt, and pepper.
- Bring it together - Add the processed cottage cheese and egg to the dry ingredients. Mix until you have a cohesive dough that's slightly sticky but manageable.
- Let it rest - This is important! Let the dough rest for 10 minutes. This allows the chia seeds to absorb moisture and bind everything together.
- Shape your crust - Transfer dough to your prepared baking sheet. Using your hands or a spatula, spread into a 12-inch circle about ¼-inch thick. Make the edges slightly thicker to prevent cracking.
- Pre-bake for perfection - Bake for 12-15 minutes until the crust is golden brown and set. The surface should feel firm when you touch it.
- Add the Magic:
- Cool slightly - Let the crust cool for 2-3 minutes. This helps it set completely so it won't get soggy.
- Layer like a pro - Spread marinara sauce evenly, leaving a 1-inch border. Add mozzarella, then any veggies you're using.
- Final bake - Return to oven for 8-10 minutes until cheese is melted and bubbly, and edges are golden.
- Finish with flair - Drizzle with olive oil, sprinkle with Parmesan and fresh basil. Let cool for 3-4 minutes before slicing (trust me on this—it needs to set!).
Notes
Nutrition per serving: 285 calories | 28g protein | 12g carbs | 8g fiber | 15g fat
Meal Prep Magic
This crust is perfect for weekend meal prep:- Make 2-3 crusts at once and freeze the extras
- Pre-bake crusts and store in the fridge for quick weeknight pizzas
- Mix up the dry ingredients in batches for even faster assembly
- Grinding chia seeds is crucial for proper texture
- Let dough rest to allow chia seeds to absorb moisture
- Pre-baking prevents soggy crust
- Cool slightly before adding toppings and before slicing
- 1 cup cashew ricotta (blend 1 cup soaked cashews + ¼ cup water + 1 tbsp lemon juice + ½ tsp salt until smooth)
- 1 cup firm silken tofu, drained and crumbled
- 1 cup dairy-free ricotta (store-bought brands like Kite Hill or Tofutti)
- Dairy-free mozzarella shreds (Violife, Miyoko's, or Follow Your Heart brands work well for melting)
- Cashew mozzarella (homemade or store-bought)
- Nutritional yeast for cheesy flavor (use 2-3 tablespoons)
- Dairy-free Parmesan (Violife or Follow Your Heart brands)
- Nutritional yeast + pinch of garlic powder
- Ground cashews + nutritional yeast (2:1 ratio)
- If using cashew ricotta, you may need an extra tablespoon of almond flour to achieve proper crust texture
- Silken tofu works best when pressed for 15 minutes to remove excess moisture
- For best melting results with dairy-free cheese, cover pizza with foil for the first 5 minutes of final baking
- Nutritional yeast adds umami flavor - start with less and add to taste